Pumpkin Pancakes

These delicious pancakes make a bunch so if you need less, this can be halved easily. I subbed one cup of wheat flour for white, subbed unsweetened applesauce for oil, and sugar for Splenda. They were great!

Pumpkin Pancakes

1 1/2 cups white flour
1 cup whole wheat flour
1 tsp salt
6 tsp (2 Tbs) baking powder
2 Tbs Splenda sugar substitute
4 Tbs unsweetened applesauce
2 eggs (or 1/3 to 1/2 cup egg substitute)
1 /2 cup pumpkin puree (not pumpkin pie filling)
1 1/2 cups Milk, plus

Sift together dry ingredients. Blend eggs if using. Add applesauce and pumpkin. Blend well. Stir in milk.

Add wet ingredients to dry. If needed (and it probably will be) add more milk until your batter is to the desired consistency. More milk for thinner pancakes, less milk for thicker ones. Do not overmix - the key to making light, fluffy pancakes is to blend the wet and dry lightly, leaving a few smallish lumps.


Warm your griddle or skillet to 325 or medium, on the hotter side. Wait until your pan is hot, then add non-stick cooking spray. Waiting until the pan is hot keeps the spray from burning off before you are ready to cook.

Use 1/4 or 1/3 cup measures to pour batter onto ready griddle. Turn pancakes when edges are dry and a spatula slides easily beneath them. Don't fret if they aren't perfect - I have at least one casualty every time I make pancakes, and I've made them from scratch dozens of times!

Yield about 20 5-inch pancakes. Get this - 55 Calories apiece!!! Top with fat-free butter, sugar-free or lite syrup! You can also omit the pumpkin and top with fresh fruit, or like my kids, peanut butter and chocolate chips. Just remember to add the extra calories. :) Enjoy!